Hello, it's me Stephanie Butnik, and I have a very special pre-passover treat for you, two interviews that I think you're going to love.

So whether you're cleaning out all the chummates in your house right now, or working from home and hoping your cat doesn't step in front of the Zoom camera again,

or frantically searching online for Passover recipes.

Here's a little something to entertain you along the way.

First, I talk with Marcy Goldman, author of the Newish-Jewish cookbook, whose

caramel Montecrunch might just be the most famous Passover recipe on the Internet.

And then, a few months back, I visited Jack's wife, Frida, one of my favorite restaurants in New York City.

I sat down with owners Maya and Dean Jangalovitz, who told me all about their sadors growing up in Israel and South Africa.

They also gave me some expert tips about creating the perfect ambience for hosting a Passover

Sader.

Here's my chat with Marcy Goldman, who's a master baker and the author of the

newish Jewish cookbook. She's also the creator of the greatest Passover dessert to

ever exist. Welcome, Marcy. Oh, wow, that's quite an intro. Thank you. And it's lovely

to be here. So will you tell us a little bit about the newest Jewish cookbook, which is impeccably

named?

And I think it captured everything.

It sort of has that kind of upbeat sort of feel.

I thought it would appeal to a few different generations

and give me sort of the cachet of what newest Jewish is all about which is a little bit of

classic things that are re-spun and brought forward and freshened and mixed with some global influences.

So chapter 11 is all about Passover and there are so many dishes.

I didn't actually realize there could be this many dishes for Passover. So let's talk about your

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